Add the ground beef to a large skillet and start breaking it apart with a spoon, cook it until it is fully browned and there is no more pink showing (about 6-8 minutes). Drain any excess grease.

Now add the diced onion and bell pepper to the skillet with the beef. Cook for 3-4 minutes, until they are softened.

Sprinkle the taco seasoning, garlic powder, and chili powder over the beef mixture. Stir the seasonings in until they are fully combined, and allow them to cook for 1-2 minutes so that they can get slightly toasted to bring out the flavors more.

Next you can stir in the Rotel, tomato sauce, and chicken broth and stir them until they’re fully combined. Bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavors to blend.

Stir in the uncooked rice, black beans, and corn. Season with salt and pepper to taste. Cover the skillet and simmer on low heat for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

Once the rice is cooked and the mixture is heated through, stir it to make sure the rice isn’t sticking to the bottom of the skillet. Now sprinkle the shredded cheese evenly over the top. Cover the skillet and let it cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.

Serve the cheesy taco skillet hot, garnished with sour cream and fresh cilantro, if desired. You can eat it on its own or with tortilla chips, warm tortillas, or a side of avocado. And enjoy!